Ingredients

4 cups lightly salted
popcorn

1 1/2 cups roasted
salted cashews

1/2 cup
sugar

2 tbsp. butter

Preparation

In large bowl, toss popcorn
and cashews. In nonstick
skillet, stir sugar and 2 tbsp.
water over low. Cook until
sugar bubbles and turns
amber, about 5 minutes.
Swirl butter into caramel.
Fold caramel into popcorn
mixture; season with
pepper